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Photo of Pork ragu with pappardelle by WW

Pork ragu with pappardelle

Total Time
2 hr
30 min
1 hr 30 min
Tender strips of pork are cooked in creamy sauce and spooned over al dente pasta in this flavour-packed dinner


Pork fillet or tenderloin, raw

600 g, (buy 660g scotch), fat trimmed


1 whole, halved, washed, sliced


2 clove(s), crushed


1 small, sliced, fronds reserved

Plain flour

2 tbs

Chicken stock

1½ cup(s), (375ml), salt-reduced

Dry pasta

250 g, pappardelle

Green string beans

150 g, halved

Fresh flat-leaf parsley

2 tbs, finely chopped

Pitted green olives

80 g, in brine, pitted, halved

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Cook steaks, turning, until browned. Transfer to a plate. Respray pan and add leek, garlic and fennel and cook, stirring, for 5 minutes or until softened. Add flour and cook, stirring, for 1 minute. Gradually add stock. Return pork to pan and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour 15 minutes or until pork is very tender and sauce has thickened. Using two forks, shred pork in pan.
  2. Meanwhile, cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender, adding green beans for last 3 minutes of cooking time. Drain and set aside green beans.
  3. Add parsley and olives to pork ragu, tossing gently to combine. Divide pasta among serving plates. Top with ragu and season with freshly ground black pepper. Scatter over reserved fennel fronds and serve with beans.


SERVING SUGGESTION: Salad made with rocket, yellow capsicum, cherry tomatoes, cucumber ribbons and thinly sliced red onion. Dress salad with 1 tbs balsamic vinegar.